Next to actually learning how to bake, writing a cookbook also has the advantage of expanding your tastebuds. One thing I didn’t know before starting to work on Fuck Diet! was how much I actually love lemon as part of a cake. It all began as a research project on how to do vegan pasteis de nata or pasteis de nata at all for that matter. As I used to live in Portugal and was already back in Austria for a while, I really started to miss my favourite mini-cakes. But instead, another tart caught my eye and led me to discover a recipe for vegan lemon curd, that I use not only to make tarts, but also to dip any cookie within reach into the leftover curd for the next week or so.
Please be aware, that the ingredients for the lemon curd will give you way more curd than you need. If you halve the recipe though, you should be just fine. But maybe.. just maybe you’re like me and enjoy the zesty lemon taste on about anything you see fit for it. Give it a try. I’m curious how it works out for you!
Granola Crust Tarts with Lemon Curd Filling
Preparation time total: 35min
Cooling Time: about 12hrs
Granola Crust Tarts:
1/2 cup soy margarine, melted (make sure though that at room temperature, the margarine you’re using is super solid)
1 1/2 cups of your favourite vegan granola
1/3 cup chopped nuts
3 tablespoons cane sugar
1. Mix together all the ingredients and press them into small 3-5 cm diameter pans. In case you don’t have pans, cups will work just as well. Try to create small trays in the tarts with your fingers, this is where the lemon curd filling will go.
2. Leave the tarts in the fridge overnight, and either carefully take them out of the pans the next day, or use the pans for serving.
Lemon Curd Filling
Cooking Time: 5-10 minutes
1 cup lemon juice
1/2 cup water
2 cups granulated sugar
4 tablespoons cornstarch
1/8 teaspoon salt grated zest of two lemons
6 tablespoons full fat soymilk
2 tablespoons soy margarine
1. In a large mixing bowl, blend together the lemon juice, water, sugar cornstarch and salt.
2. Pour into a heavy saucepent together with the zest.
3. Whisk over medium heat, stirring constantly, until it comes to full boil. Boil for 1 minute, not stirring. It should be thickened and turning clear.
4. Remove from heat. Add soymilk and soy margarine and blend well with the whisk.
5. Cool the curd, then refrigerate in a covered container. It will thicken a bit more as it cools down
6. When the curd is completely cooled fill the tarts with the lemon curd.
7. Serve cold and enjoy!